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Fig Cardamom Walnut Scones with Cashew Cream

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I had these scones for breakfast this morning, and they are seriously delicious that the entire batch is now gone. I love the subtle sweetness of the figs, the strong aromatic fragrance of the cardamom, and the thick, velvety cream. Along with some fresh organic figs and blueberries, I’m good to go!

Plus, the great thing about these scones is that like every other raw dessert, each and every ingredient has lots of nutrients it can provide us with. This means it’s perfect for breakfast, dessert, or a snack. Yum! It's also lower in fat than most raw desserts for those watching their intake, since I've used oats instead of using 100% nuts.

Like a good ol’ scone this recipe comes with cream too. I've been using this cream recipe for a while now, and like many raw foods it is very versatile. It's good as a tart filling, pancake topping, fruit dip, and even salad dressing.

I hope you enjoy these recipes as much as I do!

Fig Cardamom Walnut Scones with Cashew Cream

This Recipe is :

Vegan

Ingredients

Fig Cardamom Walnut Scones

  • 2C rolled oats (or 1C soaked and drained oat groats)
  • 1/2C Medjool dates
  • 3/4C dried figs, chopped
  • 1/2C walnuts, chopped
  • 2t cardamom

Cashew Cream 

  • 1C cashews, soaked for two hours and drained
  • 1/4C coconut oil
  • 1/2t vanilla
  • 1/2C water or coconut water
  • 1/4C honey/date paste/maple syrup/coconut nectar

Preparation

Fig Cardamom Walnut Scones

  1. Process the rolled oats or oat groats in a food processor until a meal like consistency is reached. Scrape down the sides if needed. To that add the dates, 1/2C of the dried figs, and cardamom. Two teaspoons may seem like a lot to some people, but I personally love the taste so feel free to use less or use more if you’d prefer. Process until the mixture starts to form a dough.
  2. Transfer the dough to a mixing bowl and mix in the remaining figs and walnuts. Form into evenly sized balls that resemble scones.
  3. From here, you can either eat them up straight from the plate if you’d prefer moist scones. Alternatively, you can dehydrate them for a more biscuit-y texture. I would say dehydrate them at 45 degrees Celsius for at least 5 hours or until the desired texture is reached.
  4. The scones will keep for about a week in the fridge, but its so yummy that I think it wouldn’t last that long.

Cashew Cream 

  1. Blend everything in a blender until completely smooth.
  2. Add more water or more cashews until the desired consistency is reached.
  3. Transfer to a bowl and refrigerate for at least two hours before using.

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AUTHOR & RECIPE DETAILS


photo

Ysabelle Empiso, is 17, a second year architecture student, and an aspiring high raw vegan. She became interested in a plant-based diet two years ago, and since then has enjoyed making delicious and nutritious food that nourishes her mind, body and soul.


 

 

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One comment on “Fig Cardamom Walnut Scones with Cashew Cream”

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Renard Moreau
4 Years Ago

[ Smiles ] Thank you for sharing this wonderful vegan recipe.


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